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Vegetarian Lasagna Soup
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 3 ½ cups sliced cremini mushrooms
  • 2 cups zucchini, cut into ⅓-inch-thick half-moons
  • 1 tablespoon garlic paste
  • 3 cups water
  • 1 (24 ounce) jar low-sodium marinara sauce
  • ¼ teaspoon salt
  • 4 ounces lasagna noodles (about 4 to 5 noodles), preferably whole-wheat, broken into 1-inch pieces
  • 3 cups baby spinach
  • ½ cup whole-milk ricotta cheese
  • ¼ cup shredded low-moisture whole-milk mozzarella-and-provolone blend
  • 1 tablespoon grated Parmesan cheese (see Tip)
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